Tuesday, September 18, 2012

Sweet Taters for Breakfast

Time for my weekly Cookin' Crunk plug! This week, I made my Sweet Potato Hash from the book for breakfast:

It's a hash made with grated sweet taters, onions, spices, and vegan beef (and you can either use the frozen crumbles or make my homemade TVP beef). By the way, fun fact: My publisher requested that I use "TSP" instead of "TVP" in the book. Apparently, "TVP" (which stands for "textured vegetable protein") is a registered trademark, so "TSP" (for "textured soy protein") is a safer bet.

Anyway, I like to eat my Sweet Tater Hash with toast (this time spread with hot pepper jelly) and orange juice.

Speaking of Cookin' Crunk, Joni Newman's giveaway of the book is still going on at Just the Food. Head over there if you haven't already entered.

Also, my first booksigning is scheduled for Saturday, September 29th from 3 to 6 p.m. at Imagine Vegan Cafe! Yea! Check out the poster! And if you live in Memphis, please plan to be there. We'll get crunk and have a big ole party.

Hey Jody! Unfortunately, I don't have a travel budget. So I'm only doing signings in Memphis, and I'll be at VegFest in Atlanta in November. I may also try to arrange a signing in Little Rock, Arkansas. But I don't think I'll have the money to get out of the South. :-(

My name is Bianca ...

About Me

I'm an 11-year vegan, 21-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.